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Sunday, March 22, 2015

Hallelujah! It's finally Spring - well officially, at least. Outside, we're still dealing with blustery winds and waking up to snow or light frost on our cars, and we know that "real" Spring is still a few more weeks away. That said, I am still more excited than ever that the season has begun, since the heirloom seeds I ordered for this year's crops just arrived! I've got Rosso Sicilian, Black Pineapple
and Black Vernissage tomatoes on the go in seedling pots now, plus Gelber Englischer Custard, Kuri and Delicata Squash that I'll be starting in the next week or two. Once the ground thaws (it has to eventually!), there's Lutz beets, Spanish Black and Atomic Red carrots and even tigernuts to be directly sown. I haven't decided which herbs to grow this year, but I'm telling you the sight of green shoots will be a gift in itself!

To celebrate the bounty that is yet to come, I put together a recipe adapted from Jenna Zoe's book Super Healthy Snacks and Treats- dense, just this side of squidgy carrot bars laced with almonds. Packed with flavour, texture and indulgence, they're perfect if you (like me) adore all things carrot, not to mention they're all these things while also being vegan, gluten free and sugar free! I kept things over on the "dessert" side of the taste spectrum by using a combination of xylitol and liquid stevia, neither of which "bake out" like sugar does, ensuring a moist final product. The two-part baking process was unusual to me too, leaving semi-crispy shells with sticky middles of goodness rather than dry-all-the-way-through biscotti. They were devoured by everyone I served them to, and even froze and thawed spectacularly (without losing any of the delectable squidginess!).

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